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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F09%3A00022365%21RIV10-MSM-22330___
rdf:type
n8:Vysledek skos:Concept
dcterms:description
The influence of microwave rating on the oxidation (i.e. by peroxide value) and fatty acid composition (GC-MS) of lipids of common carp and Atlantic mackerel minced fish flesh were studied. The influence of microwave rating on the oxidation (i.e. by peroxide value) and fatty acid composition (GC-MS) of lipids of common carp and Atlantic mackerel minced fish flesh were studied.
dcterms:title
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
skos:prefLabel
Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering Oxidative Changes of Lipids during Microwave Heating of Minced Fish Flesh in Catering
skos:notation
RIV/60461373:22330/09:00022365!RIV10-MSM-22330___
n4:aktivita
n17:Z
n4:aktivity
Z(MSM6046137305)
n4:cisloPeriodika
S
n4:dodaniDat
n6:2010
n4:domaciTvurceVysledku
n9:4560426 n9:9869972
n4:druhVysledku
n18:J
n4:duvernostUdaju
n16:S
n4:entitaPredkladatele
n11:predkladatel
n4:idSjednocenehoVysledku
332478
n4:idVysledku
RIV/60461373:22330/09:00022365
n4:jazykVysledku
n7:eng
n4:klicovaSlova
carp, mackerel, microwave heating; peroxide value; acid value
n4:klicoveSlovo
n5:carp n5:microwave%20heating n5:peroxide%20value n5:acid%20value n5:mackerel
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[1C0995E0384E]
n4:nazevZdroje
Czech Journal of Food Science
n4:obor
n14:GM
n4:pocetDomacichTvurcuVysledku
2
n4:pocetTvurcuVysledku
4
n4:rokUplatneniVysledku
n6:2009
n4:svazekPeriodika
27
n4:tvurceVysledku
Dostálová, Jana Doležal, Marek Lukešová, Dobromila Mahmoud, E. A.
n4:wos
000269005600006
n4:zamer
n10:MSM6046137305
s:issn
1212-1800
s:numberOfPages
3
n12:organizacniJednotka
22330